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Applewood Bacon

Ingredients

  • 1 pork belly from the loin end
  • 2 cups salt
  • 2 cups white granulated sugar
  • 1 gallon apple cider
  • 1 gallon iced water
  • Applewood chunks
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Method

  1. In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved.
  2. Transfer cider mixture to a very large container, and add iced water.
  3. Once ice has melted and brine is cool enough, submerge the pork belly in the brine.
  4. Refrigerate for 3 days.
  5. Remove belly, and place on top of a running box fan for 30 minutes per side to dry out.
  6. Place dry applewood chunks in the firebox of a cold smoker.
  7. Insert pork belly and smoke for 3–4 hours.
  8. Remove from smoker and place in the freezer for up to 2 hours.
  9. Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks.

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